Description
This BLT Cauliflower Salad is a low-carb, keto-friendly twist on classic potato salad. It features roasted grape tomatoes, crispy turkey bacon, sautéed leeks, dill pickle relish, and a creamy mayo dressing—all tossed with tender cauliflower florets. It’s the perfect chilled side dish for summer meals, potlucks, and easy weekday lunches.
Ingredients
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1 medium head cauliflower, cut into florets
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8 slices turkey bacon, cooked and crumbled
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1 cup grape tomatoes, halved
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1 tbsp olive oil (for roasting tomatoes)
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1 large leek, sliced (or 3 green onions)
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1 tbsp olive oil (for sautéing leeks)
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1/4 cup dill pickle relish, drained
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3/4 cup keto-friendly mayonnaise
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1 tbsp apple cider vinegar
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1/2 tsp garlic powder
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Salt and pepper, to taste
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Optional garnish: fresh parsley or chives
Instructions
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Preheat oven to 400°F. Toss halved tomatoes with olive oil, season, and roast for 15–20 minutes. Let cool.
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Boil cauliflower florets in salted water for 5–7 minutes until fork-tender. Drain and cool.
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Cook turkey bacon until crisp, then crumble.
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Sauté sliced leeks in olive oil until golden and soft. Let cool.
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In a bowl, whisk mayo, vinegar, garlic powder, salt, and pepper. Stir in pickle relish.
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Combine cauliflower, tomatoes, bacon, leeks, and dressing. Toss gently until coated.
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Chill for at least 30 minutes before serving. Garnish as desired.
Notes
- Don’t overcook the cauliflower to maintain texture.
- Let everything cool before mixing to prevent wilting.
- For extra protein, add chopped hard-boiled eggs or grilled chicken.
- Can be made a day ahead—flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad / Side Dish
- Method: Roasting, Boiling, Mixing
- Cuisine: American